This week I was lucky as I didn’t have to look far for inspiration for my Soup Monday. It is getting harder to think up new recipes but that is part of the idea behind Soup Monday. Getting creative and getting out of my comfort zone.
Anyway, I have recently started the I Quit Sugar 8 Week Program, which is more an experiment than a diet. And I like a good challenge to see whether I can quit sugar. So far I’m really enjoying it and the food has been delicious. On this week’s meal plan I found a recipe for Thai Sweet Potato and Pumpkin Soup, I have changed it slightly to adjust to my taste (leek instead of onion, no garlic, etc.).It is super fragrant and comforting. The typical Thai flavours of ginger and lemongrass add a lovely depth to it.
Heat oil in a medium saucepan. Add leek and cook until softened. Add lemongrass, ginger and coriander stalks. Cook for 2 minutes or until fragrant.
Using a stick blender or by transferring the soup into a traditional blender, blend soup until smooth. Drizzle with extra coconut cream, coriander leaves and chilli. Serve with a slice of toasted sourdough if desired.